Naan Pizzas with Broccoli Pesto and Arugula Salad

Romanesco Broccoli and Toasted Almond Pasta

Romanesco broccoli, a beautiful lime-green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.

Gorgonzola Broccoli Casserole

Broccoli-and-cheese have never had it so good: Everybody's favorite green veggie gets the royal treatment with a creamy blue cheese-spiked sauce. Make it up to a day ahead, then bring it to a potluck ― everybody will feel lucky.

Roasted Cauliflower and Shallots with Chard and Dukkah

The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Add protein-rich chickpeas for a more filling version.

Roasted Cauliflower Mashed Potatoes

Broccoli Chicken Salad

Betsy Dasenko, a reader from Corvallis, OR, submitted this recipe, which makes a terrific packed lunch, side dish, or potluck contribution. We used Skippy brand peanut butter for a smooth, slightly sweet sauce. You can use natural peanut butter if you prefer, but you may want to add a pinch of sugar so the flavors are balanced.

Chicken and Broccoli Alfredo

Roasted Broccolini

Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It’s great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp—almost as though they’ve been fried. Roasted regular broccoli is also delicious, though it won’t get quite as crisp.

Golden Cauliflower “Risotto”

Tiny florets of cauliflower mimic rice in this rich, creamy dish. Golden cauliflower adds appealing color, but the recipe works just as well with the white variety. Try it with pan-roasted brussels sprouts.

Broccoli Romanesco with Green Herb Sauce

Whorled broccoli romanesco is an exotic treat, yet it’s very easy to prepare—just steam until tender. If you can’t find small heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.

Tangerine Beef and Broccolini

Inspired by the flavors of Chinese orange peel beef, this gutsy one-dish meal is made with fresh tangerine peel instead of the traditional dried. As you stir-fry, add 1 to 2 tbsp. water if the pan bottom starts to get dark.

Millet Amaranth Buddha Bowls

Imagine a classic Asian-style rice bowl, but with a risotto-like blend of millet and amaranth as the base. At Vital Root in Denver, chef-owner Justin Cucci tops the grains with loads of vegetables and tofu, then drizzles on a silky tahini sauce.

Turmeric Cauliflower Rice

Chicken Broccoli Stir-Fry

The workhorse of the weeknight dinner, chicken gets a little zip of excitement by getting cooked in a hot wok with bell peppers and broccoli for crunch and color. Be sure to have all your ingredients ready to go before you heat the wok or frying pan, since cooking needs to happen fast.